Description
Samoa Stuffed Cookies combine the iconic flavors of classic Samoa cookies — rich caramel, toasted coconut, and chocolate — inside a soft, chewy cookie shell. This fun-to-bake recipe features a gooey caramel-chocolate filling encased in buttery dough with a crunchy toasted coconut coating, perfect for sharing or gifting.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup shredded toasted coconut (divided)
Wet Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Fillings & Toppings
- Caramel sauce (about 1/2 cup, homemade or high-quality store-bought)
- 1/2 cup chocolate chips or chunks
Instructions
- Prepare the Cookie Dough: Cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour and baking soda. Gradually add the dry ingredients to the wet ingredients until just combined. Fold in half of the shredded toasted coconut to infuse the dough with signature Samoa crunch.
- Shape the Dough and Fill: Divide the dough into equal portions and flatten each portion into a small disc. On half of these discs, spoon a dollop of caramel sauce mixed with a few chocolate chips. Top each filled disc with a plain disc, then firmly pinch the edges together to fully encase the caramel-chocolate filling, ensuring no leakage during baking.
- Add a Coconut Topping: Roll or sprinkle the stuffed cookies in the remaining toasted coconut, coating the outside evenly to create a crunchy, flavorful layer that enhances the texture and flavor profile.
- Bake to Perfection: Arrange the cookies on a parchment-lined baking sheet. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the edges are golden brown while keeping the centers soft. Allow the cookies to cool slightly before serving to let the caramel set and prevent oozing.
Notes
- Use room-temperature butter for easier creaming and better dough texture.
- Toast shredded coconut carefully over medium heat, stirring frequently to avoid burning and maximize nutty flavor.
- Seal cookie edges tightly by pinching to prevent caramel leakage during baking.
- Chill the dough briefly before shaping to make handling easier.
- Use high-quality or homemade caramel sauce for best results.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 18g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg